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Delicious, full flavored and easy.
A salad of fresh pears, fennel and walnuts was the starting point for this autumnal mix of sweet, salty and bitter notes. We roast fresh fennel and Bosc pears under the broiler to soften them and concentrate their flavors before combining them with ribbons of radicchio, toasted walnuts and cheese. Shaved Parmesan or crumbled Gorgonzola both work beautifully in the salad, so use whichever you prefer.
cup cider vinegar, plus more if needed
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